Buckwheat is a delicious, fragrant alternative to rice. Paired with two kinds of mushrooms, chicken broth, and Parmesan cheese, it is destined to impress!
| Cook Time | 45 minutes |
| Servings |
serving
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Ingredients
- 0.5 oz shiitake mushrooms dried
- 1 pound mushrooms fresh
- 2 tablespoons olive oil
- 1 onion small
- 2 - 3 cloves garlic , minced
- 1 cup buckwheat
- 3 cups chicken broth
- 1 tablespoon yogurt
- Italian parsley fresh
- parmesan cheese
- to taste salt pepper and
Ingredients
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Instructions
- Soak dried mushrooms in 2 cups of warm water for at least 20 minutes.
- Cube the fresh mushrooms and finely chop the onion.
- Remove the shiitake from the water (reserving the liquid) and chop into small pieces.
- Over medium-high heat, saute the fresh mushrooms in olive oil with a pinch of salt until browned.
- Add shiitake and saute another 2 minutes.
- Add the chopped onion and saute for about 5 minutes until golden and slightly translucent.
- Saute minced garlic for 1 minute.
- Add buckwheat and stir to coat.
- Pour in 1 cup chicken broth (or reserved mushroom broth).
- Stir and increase temperature to high to bring to a simmer.
- Reduce heat to low and cook (covered) until most of the broth has been absorbed.
- Add 2 more cups of chicken broth, bring to a simmer, and reduce heat to low.
- Cover and continue cooking until most of the liquid has been absorbed, roughly 15 minutes.
- Remove lid and stir.
- Reduce heat to low and check for seasoning. Add salt and pepper to taste.
- Stir in yogurt, chopped parsley, and Parmesan cheese.
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